We used to do once a month cooking when I was growing up (7 kids in the house, give or take at any given time, we had no choice) and the key is planning, planning, planning. Write out your plan of attack. Maybe take two days to do what you need to do, also.

We would do one day of chopping/prep work/ boiling chickens to make stock and for the meat. The next day was actually putting the meals together. I've found pasta and potatoes are ok, if they're in something and they're a little underdone. I don't freeze rice or potatoes or pasta if something else is going to be put over them, I just do them on the day I'm going to eat them. Like, I'll freeze the chicken stir fry alone and have noodles or rice in the cupboard.

A note on re-freezing... Probably everyone knows this but my DH didn't even though he's relatively domesticated. Don't thaw meat and re-freeze it. Bad to do it with anything, but especially not meat. You can thaw it, cook it into something, then freeze it.
Also, its usually a good idea to allow the food to cool down to room temp. before freezing it, just so you don't accidentally thaw other things in the freezer.
Label the containers with what it is, how to finish/serve it, and the date. The date one is important, its amazing how quickly you'll forget how old something is.
One last food-safety thing (I used to work in restaurants, does it show? ) is don't cross contaminate- use different knives and cutting boards for vegetables and for different kinds of meat. It can be kind of a pain in the neck but important to remember.

If you're looking to save money, watch the grocery ads and cook with what's on special. Like, right now broccoli is cheap so I have a lot of stir-frys with broccoli, as well as several lunches of broccoli cheese soup in the freezer right now. The beauty of it is I love broccoli and can have it now for next to nothing, and will have it for next to nothing 4 months from now, too.

If I don't make a soup with about to go off withered veggies, I chop them up and chuck them in a pasta sauce. DH and I like chunky veggie filled pasta sauces, they're especially nice with chunks of mushrooms, zucchinis, grated carrot (it cooks into the sauce), and handfuls of wilting spinach. I don't even bother putting meat in those sauces half the time, and we don't miss it. Nor do his carnivore mates who come round for dinner sometimes, they love my veg pasta and ask for it.